Posts Tagged ‘drink’

Meet the Man Whose Botanical Beverage is on Everyone’s Lips These Days

The Connected Table Live

Meet the Man Whose Botanical Beverage is on Everyone’s Lips These Days

Ben Branson must be on to something. It seems like he’s popping up everywhere including a recent Food52 profile and last week’s Wall Street Journal feature story on “sophisticated mocktails.”  It’s not just a great public relations blitz. He really is on to something. Not drinking alcohol is now as fashionable as drinking it. Everyone, from chefs and bartenders to the consumers they serve seems to be seeking a balanced lifestyle of happy health and hedonistic pleasure.

Ben Branson, Founder of Seedlip

Ben Branson, Founder of Seedlip

Ben grew up on a farm in Lincolnshire, England. As the story goes, “He stumbled upon a 1651 edition of ‘The Art of Distillation’ and became intrigued with medicinal elixirs.” He created a botanical beverage called Seedlip which can be mixed in cocktails, spruces up seltzers and you can enjoy on the rocks with a splash or two of water. It’s free of sugar, gluten and alcohol, and both versions taste good. Seedlip Garden 108 is distilled with peas, hay, rosemary and thyme.  Seedlip Spice 94 is distilled with cardamom, oak, lemon and grapefruit. It’s so much better than the sugary shots and juices masquerading as healthy that we’ve been tasting. It’s something to drink when we are not drinking besides water, tea and kombucha.

Seedlip comes in two flavor profiles: Spice 94 and Garden 108

Seedlip comes in two flavor profiles: Spice 94 and Garden 108

 

The Connected Table Live

Melanie Young and David Ransom are the insatiably curious culinary couple. Connected on Twitter@connectedtable Facebook/connectedtable. Instagram.com/theconnectedtable. Learn more at www.theconnectedtable.com

What’s It Like To Oversee the Carnegie Hall of the Culinary World? August 9- The Connected Table LIVE!

The Connected Table Live

If you’ve never dined at The James Beard House in New York City’s Greenwich Village, you are in for a one-of-a-kind experience. Formerly the home of the beloved cookbook author, educator and culinary raconteur, James Beard, aka “the Dean of American Cooking,” The James Beard House has been called “the Carnegie Hall of the Culinary World.”

The historic James Beard House is located at 167 West 12th Street in Greenwich Village, NYC

The historic James Beard House is located at 167 West 12th Street in Greenwich Village, NYC. Photo: Martin Ramin

Almost nightly a spectacular dinner takes place, prepared by a talented guest chef from around the world, delighting members lucky enough to score a seat.  More than 53,000 dining events have taken place at The James Beard House since its first dinner in 1987 prepared by Chef Wolfgang Puck, owner of Spago restaurant in Beverly Hills.

The James Beard House dining room. Photo: Martin Ramin

The James Beard House dining room. Photo: Martin Ramin

It’s also home to The James Beard Foundation, a non-profit founded in 1986 to celebrate, nurture and honor chefs anf other leaders in the industry. Educational programs, scholarships, advocacy and the annual James Beard Foundation Awards are among its many programs. Since 1991, The James Beard Foundation has awarded $7 million in scholarships.  JBF Awards recipients now number over 2500 since the program was launched in 1991 and was soon dubbed by TIME magazine as “the Oscars of the food & beverage industry.”

Susan Ungaro is President of The James Beard Foundation photo: Ken Goodman)

The James Beard Foundation President Susan Ungaro joins us August 9, 2pm EST, on The Connected Table LIVE (W4CY Radio/www.W4CY.com).  During Susan’s 11-year tenure she has initiated programs to align with the mission of JBF and its commitment to education, philanthropy and advocacy, and in the process raised its profile beyond the JBF Awards, JBF House dinners and other longtime special events. These include initiatives such as The annual JBF Food Summit, the JBF Leadership Awards and the Women in Culinary Leadership Program.  

Melanie Young and David Ransom are the insatiably curious culinary couple. Connected on Twitter@connectedtable Facebook/connectedtable Instagram.com/theconnectedtable.  Learn more at www.theconnectedtable.com

 

 

 

 

 

Sipping Toddies- December 16 on The Connected Table LIVE

When the cold or flu hits me (as it did last October), I crave a warm Toddy. By definition a Toddy is a hot drink of  whiskey, sugar and water. But in the right hands, it is much more. It’s hot magic in a glass.

According to cocktail historian and author, Dave Wondrich, the Toddy originated in 18th century Scotland. You can read more in this article he wrote in Saveur magazine entitled “Thank God for Toddies!”

from "Thank God for Toddies" by Dave Wondrich, Daveur Magazine. Photo: Sarah Karnasiewicz

from “Thank God for Toddies” by Dave Wondrich, Saveur Magazine. Photo: Sarah Karnasiewicz

Thank God, indeed! Drinking a Toddy when you feel under the weather can be a heavenly thing when you feel like hell. The whiskey opens the sinuses; the warm liquid soothes the chills; the sugar (or honey) makes everything go down a little softer.

We’re talking Toddies with two masters of the bar who are participating in the 10th Annual Tales of the Toddy taking place December 17th at the Hyatt Regency in New Orleans: Chris Hannah, French 75 at Arnaud’s Restaurant, and Cole Newton, Twelve Mile Limit. – Melanie Young

Chris hannah

Chris Hannah

Cole Newton

Cole Newton

 

 

 

 

 

 

 

Tune in Wednesday, December 16, 2:28pmEST (That’s 1:28 pm CST for our New Orleans friends) live on W4CY.com. Show podcasts can be found anytime on iHeart.com and the iHeart App.

Follow us on Twitter@connectedtable and Facebook/TheConnectedTable

Melanie and David are the insatiably Curious Culinary Couple Follow us on Twitter@connectedtable and Facebook/TheConnectedTable

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